Fish Soup a la Faysanne

Ingredients

• any kind of fish
• a small stick of celery
• an onion or two
• a few sprigs of parsley
• a bay leaf
• six cloves
• a spray of ginger
• a cup of cream
• salt to taste
• white pepper to taste

Method

1. 1

   Wash fish and cover with cold water.

2. 2

   Add celery, onions, parsley, bay leaf, cloves, and ginger.

3. 3

   Simmer for an hour, then add water for desired soup quantity.

4. 4

   Boil, add cream, and season.

5. 5

   Fry eggs in butter for serving.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 63. The excerpt below is the record exactly as published.

salt to taste. Let the fish brown a little, then put in some tomatoes cut in pieces, dried mushrooms cut up fine ; a*nd by degrees pour in as much boiling water as required for the soup. When the fish is thoroughly cooked, and almost in shreds, take the saucepan off the fire, and let it cool a little ; then strain the broth, and pass through a sieve the re- mains of the fish, etc., in the saucepan; put this into the strained broth, and put it on to the fire to boil another half hour. Add toasted bread cut in dice, and serve grated Parmesan cheese with the soup. Fish Soup a la Faysanne. — Take any kind of fish, wash it well and set it on the fire with enough cold water to cover it ; add a small stick of celery, an onion or two, a few sprigs of parsley, a bay leaf, six cloves, and a spray of ginger; cover close and leave to simmer for an hour ; then add sufiicient water for the quantity of soup required. Let all boil up together ; add a cup of cream, and salt and white pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.